So we have a whole bunch of rosemary from Vicki… Scott suggests, "how about something with chocolate and rosemary?" It was a marvelous suggestion. I infused the butter with a sprig of rosemary, melted chocolate into it, and then combined that with beaten egg yolks and finally folded in beaten whites. It baked for about an hour and is served with whipped cream, a sprig of mint, and a sprinkling of fleur de sel.

2008-04-15

a less than wonderful graphic, conveying little other than groupings, but probably stuff that a lot of people would be surprised by. i too occasionally forget whether, for example, cascadian is kellog or general mills…

Washington University is updating its Master Plan for Dining Services on
the Danforth Campus, and we encourage all students to complete the brief
survey that can be reached from the following link.

Student input is vital to our efforts to provide the best university
dining service in the country. By completing the survey, you will be
eligible to participate in a drawing for valuable prizes. Please take a
few moments to share your thoughts with us on this important subject.
Thank you.

2008-04-14

2008-04-12

curry fried rice (nasi goreng) with pineapple, tofu, snap peas. And a barely-cooked egg or two on top.

grilled eggplant, red pepper, asparagus, over polenta, and goat cheese (I had a picture of this from a few years ago, but I can’t seem to find it)

chicken prik khing with green beans (hopefully with extra tamarind paste if I get some)

tofu two ways: ma po, garlic chives

and Sunday we are making the three-course bouillabaisse from the Dean and Deluca cookbook. N&S bought shrimp and mussels. I bought many pounds of other fishes, from both Bob’s Seafood and the chinese Seafood City on Olive. There will be pictures for sure. With salad. And burnt panela ice cream.

2008-04-04

Our spring CSA from Vicki started this week – we’ve been excited for months, of course. Many of the crops are things that either survived the winter or were stored. Beets and potatoes and onions; and a few greenhouse things: butter lettuce (wow.), gorgeous chard, and an interesting flat-leaf kale. And there were three carrots. Not regular carrots, mind you: the largest carrots I have ever seen. We won’t start having weekly veg photo shoots for a while, but I had to take this one with my phone, the largest carrot next to a bottle of wine. To make: